Granita recipe from almond milk: a Sicilian recipe for granita you can make with an ice cream maker or just a fork.
We are making almond milk today: we need it for the Sicilian almond granita recipe.
And we need the granita siciliana because the next (and last post of the three legs project) recipe is going to be Sicilian brioches.
That’s what I ate every day in Sicily for breakfast: granita ice and brioche. When in Sicily, you can choose between almond, pistachio, coffee, mulberry, or lemon granita… But almond granita is my favorite.
Let’s see how to make this homemade granita recipe…
almond granita recipe
an almond granita recipe for hot Summer days
- 8.8 oz peeled almonds 250 gr
- 1/4 gallon water 1 lt
- 4 tablespoons sugar or honey (raw) 100 gr
Chop the almonds, place them in a cheese cloth and nod it.
Bring water to a boil, remove from heat, insert the almond sack and infuse for 2 hours. Remove the cloth, squeezing and draining water as much as possible.
You may have a second batch: blend 1/2 liter (1/8 gallon) of water + the almonds for a few minutes, maximum speed. Strain through a sieve. That’s it.
Add sugar and mix (hand blender, for best results). Refrigerate and serve cold.
To make granita simply add the almond milk to your ice cream maker and in 20-30 minutes you will have perfect granita. Freeze until time to serve.
No ice cream maker? Pour the almond milk in a low-walls aluminum recipient, a tray, or a casserole and place it in the freezer. Every 30 minutes, grate it with a fork. Repeat until you get to the final delicious result.
Enjoy your almond granita!